Pig Feet (aka Trotters)
Pig Feet (aka Trotters)
2 lbs avg
Low PUFA
Corn & Soy Free
Mobile Pasture-Raised
- Corn & Soy Free
- Low PUFA
- Mobile Pasture-Raised on diverse pastures
- Regenerative & Sustainable
- Chemical free
- 'Needle-free': NO vaccines, antibiotics, hormones or dewormers
- Maximal nutrition
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- Description
- Ingredients
- Standards
- Best Uses
Pig feet are packed with collagen, making them one of the best ingredients for creating thick, gelatinous broths. When simmered low and slow, the connective tissue, skin, and joint cartilage break down, releasing a wealth of collagen and minerals into the broth—perfect for supporting gut health, skin elasticity, and joint function. Whether you’re making a rich bone broth, hearty stew, or traditional dish like pork hocks and beans, trotters add unmatched depth and nourishment.
Sourced from our mobile pasture-raised hogs, our pig feet come from animals rotated on fresh forage and fed a custom, low-PUFA, corn- and soy-free diet. This results in a cleaner, more wholesome product that aligns with traditional, nose-to-tail eating. Experience the time-honored benefits of pasture-raised pork trotters—real food, just as our ancestors intended.
Traditional Recipes with Pork Trotters:
1. Pig’s Feet Stew (Southern U.S.)
A comforting Southern dish, pig’s feet are simmered with vegetables like onions, carrots, and celery in a flavorful broth, often spiced with garlic, bay leaves, and hot sauce.
Serving: Typically served over rice, this dish is rich and hearty, perfect for a cozy meal.
2. Callos (Spanish)
A traditional Spanish dish made with pork trotters, tripe, and chorizo, simmered in a rich tomato-based sauce flavored with paprika, garlic, and onions.
Serving: Often served with crusty bread or potatoes, Callos is a delicious and filling meal.
3. Feijoada (Brazilian)
A popular Brazilian stew made with black beans, pork, and beef cuts, including pork trotters. It’s slowly simmered with onions, garlic, bay leaves, and a variety of spices.
Serving: Served with rice, collard greens, and orange slices, Feijoada is a communal dish often enjoyed during special occasions.
4. Pêche à la Diable (French)
In this traditional French recipe, pig’s feet are braised in a flavorful broth with white wine, garlic, and herbs, often served with a spicy mustard or Dijon sauce.
Serving: Typically served with mashed potatoes or a side of sautéed greens.
5. Hong Shao Trotters (Chinese)
A popular dish in Chinese cuisine, pork trotters are braised in a mixture of soy sauce, rice wine, ginger, star anise, and brown sugar, giving them a savory-sweet flavor.
Serving: Often served with steamed rice or Chinese bao buns, this dish is a favorite during festivals and family gatherings.
6. Sopa de Pata (Central American)
A traditional soup from Central America (especially El Salvador), Sopa de Pata is made by simmering pig’s feet in a broth with vegetables like corn, potatoes, and cabbage, flavored with cilantro and lime.
Serving: Usually served as a hearty soup or stew with a side of tortillas or rice.
7. Meat Aspic (Polish Meat Jelly)
A traditional dish made by slow-simmering pork trotters with other meaty cuts and bones to create a rich, gelatinous broth that sets into a jelly-like texture once cooled. It’s served cold and sliced, often with mustard or horseradish.
Serving: This dish is typically served as a cold appetizer with bread, mustard, and pickles, and is especially popular during holidays or celebrations.
8. Jellied Pork Trotters (Eastern European)
Known in some Eastern European countries as “Kholodets,” this dish involves boiling pig’s feet with vegetables and seasoning, then allowing it to set into a jelly-like texture once cooled.
Serving: Typically served cold in slices, often with mustard or horseradish on the side.
9. Trota de Puerco (Mexican)
A Mexican dish where pork trotters are cooked with a spicy tomato sauce and sometimes other cuts of pork. The trotters become tender and flavorful in the long simmering process.
Serving: Served with tortillas or rice for a flavorful, spicy meal.
10. Trotters and Lentils (Italian)
A rustic Italian dish where pork trotters are simmered with lentils, vegetables, and herbs, creating a comforting, hearty stew.
Serving: Often served with crusty bread to soak up the flavorful broth.
These dishes highlight how pork trotters can be used in diverse ways to create rich, flavorful meals. From stews to aspic, these recipes show how this humble cut of meat can be transformed into something truly special!
Pig Feet (aka Trotters) | Zone-4 Reviews
No going back
Jen
23/04/2024
finally no digestive problems
Allison
12/09/2024
Can digest with ease
Janet
29/11/2024
Happy :)
Tammy
16/05/2024
Can finally digest pork
Guillermo
19/12/2023
Thriving
Suzanne
22/12/2023
So happy i can eat pork again
Janet
11/12/2023
Wonderful
Andrea
29/03/2025
Low in PUFAs, Custom-Feed
Modern pork contains significantly higher levels of PUFAs than it did in the past, with conventional pork now containing the same amount of PUFAs as canola oil—definitely not ideal! This shift is largely driven by changes in the pig’s diet, specifically the mass production of corn, soy, and other PUFA-rich ingredients used in conventional feed. While pasture-raised pigs may have access to more natural grazing, they still require supplemental feed, which is often rich in PUFAs. As a result, even pasture-raised pork can still have elevated levels of omega-6 fatty acids, as the pigs’ diet directly influences the fat composition of their meat.
At Nourish, we’ve taken a different approach. We’ve developed a custom-made low-PUFA, nutrient-dense feed for our pigs, ensuring their meat is rich in metabolism-supporting fats and lower in inflammatory PUFAs. Our focus on better feed practices leads to healthier pigs and better food for you, with lab testing to back it up. Simply put, the better we feed our animals, the better the food you get.
Mobile Pasture-Raised for Optimal Nutrition
Pigs raised on pasture enjoy a diverse, nutrient-rich diet, which includes not only supplemental feed but also fresh grasses, plants, and insects. This variety enhances their nutrient intake, which is then passed on to you through the meat you consume. In contrast, animals confined to buildings or cages are limited to their supplemental feed, leading to a less varied nutrient profile and, ultimately, a less nutrient-dense product.
At Nourish, we take it a step further with mobile pasture-raised practices, where our pigs are moved to a fresh patch of grass weekly. This ensures they have continuous access to fresh grasses and insects, providing them with a more varied and nutrient-dense diet. Unlike the generic “pasture-raised” label—which often lacks regulation—our mobile system prevents land degradation, preserves vegetation, and avoids the soil issues caused by prolonged animal presence. Regularly rotating the pigs allows the land to recover, supporting pig health, environmental sustainability, and, ultimately, your health.
Healthier Pigs, Free of Pharmaceuticals
Healthy animals don’t need pharmaceutical crutches. Our pigs are raised in optimal conditions—mobile pasture-raised with daily access to fresh grass, clean air, and space to express their natural instincts. Unlike confined pigs that require constant antibiotic interventions due to poor living conditions, our pigs aren’t trapped in their own waste or exposed to airborne toxins. Instead, they breathe fresh air, forage freely, and benefit from nutrient-rich grasses that support their gut and immune health. While pigs can’t survive on grass alone, regular access to fresh pasture provides key nutrients and fiber, promoting overall well-being.
This natural lifestyle eliminates the need for routine antibiotics, vaccines (including mRNA vaccines), hormones, and dewormers. Industrial pigs, crammed into barns or cages, rely on daily antibiotics in their water and an aggressive vaccine schedule just to survive. In contrast, our pasture-raised pigs exercise more, experience less stress, and develop stronger immune systems, resulting in healthier meat with superior nutrient density. By prioritizing regenerative farming, we raise resilient pigs that rarely get sick, avoiding the pharmaceutical dependence of conventional hog production.
